Creamy Cauliflower Bacon Soup
I’ve been on a major cauliflower kick recently. Maybe I’m weird but I love simply eating it raw dipped in a bit of white bean hummus or even some sweet chili sauce. It has such a great snappy texture and neutral flavor. It also makes some of the best soup. Every time I made cauliflower soup I declare it one of my favorites. The texture is thick, creamy and silky and it absorbs other flavors so well. It really is the perfect ingredient for making a “cream” soup without the cream.
You would never know that this soup has no cream. I did add some 2% milk at the end to thin it out but the recipe can easily be made dairy free by using soy or almond milk. The bacon fat adds a smoky richness that compliments the cauliflower perfectly. Garnishing the soup with more bacon adds that salty meaty flavor that really does make everything better.
Yields 4-6 servings
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 4 strips bacon
- 1 large yellow onion, chopped
- 2 cloves garlic, smashed
- 4 ribs celery, chopped
- 1 head cauliflower, chopped
- 3 cups chicken stock, preferably homemade
- 3 sprigs thyme
- 1 cup 2% milk
- salt and pepper to taste
- In a large dutch oven, render the fat from the bacon over low heat. Once there's a good amount of fat in the pan, turn the heat up slightly and cook the bacon until crisp. Remove it to drain on paper towels. Discard all but approximately 2-3 tablespoons of the bacon fat.
- Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they're soft, add the cauliflower and turn up the heat to medium. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add the chicken stock and thyme. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
- Remove the thyme stems and carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the milk. Season with salt and pepper to taste.
- Reheat the reserved bacon briefly, dice finely and use it to garnish each bowl of soup.